Cranberry Orange Walnut Bread Recipe

Cranberry Bread is a natural coming from Oregon, a state famous for its cranberries.
And each fall my husband and I go out and scrounge around picking up the walnuts for this delicious bread.
A lady was presenting this bread at a food fair when I had the "nerve" to ask her for the recipe. She obliged, and it's been a steady item in our menu ever since.
But not just at Thanksgiving—heavens, no! I freeze the berries and have a ready supply all year long.

Nutritional Facts

Directions

In a large bowl, combine the dry ingredients. In another bowl, beat egg. Add orange juice, peel, butter and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts.

Spoon into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.Yield: 1 loaf (16 servings).

Originally published as Cranberry Orange Bread in Reminisce
March/April 1991, p36

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"This bread is AMAZING!!! So easy to put together and so very, very delicious! Everybody in my family loved it! This will be made often in my household and I won't be changing a single thing about it!"

"I made this bread for my husband, while we were dating. He loved it so much that I made him another loaf, this time sharing it with his family as well. His mom, now my mother-in-law, enjoyed it so much that I shared the recipe with her."